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Role of formaldehyde in formation of natural actomyosin aggregates in hake during frozen storage

✍ Scribed by Ma Luisa Del Mazo; Almudena Huidobro; Purificacón Torrejón; Margarita Tejada; Mercedes Careche

Book ID
112495748
Publisher
Springer
Year
1994
Tongue
English
Weight
522 KB
Volume
198
Category
Article
ISSN
0044-3026

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Effect of frozen storage of hake, sardin
Effect of frozen storage of hake, sardine and mixed minces on natural actomyosin extracted in salt solutions
✍ Margarita Tejada; Gamal Fouad Mohamed; Almudena Huidobro; Maria Luisa García 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 496 KB 👁 1 views

## Abstract Natural actomyosin extracted in salt solutions from mixtures of hake and sardine minces (3:1; 1:1 and 1:3 w/w) stored frozen for up to 1 year differed in the amount extracted and in the characteristics of the extracts. In the mixed minces the amount of natural actomyosin extracted decre